Salmon and leeks are a timeless combination.

Salmon on a Bed of Leeks

4 small leeks
2 teaspoons butter or margarine
1/2 cup dry white wine or vermouth
2 (6-ounce) salmon fillets
2 tablespoons grated Gruyère cheese

1. Trim green tops and root ends from leeks; slit vertically into quarters, leaving 1/3 inch intact at root end. Separate sections and wash under cold running water; drain well.
2. In 10-inch sauté pan, melt butter over medium heat. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper. Reduce heat to low, cover and cook 5 minutes. Sprinkle cheese over salmon, cover and cook another 3 to 5 minutes or until salmon is opaque around edges and firm and cheese is melted. Transfer to warm dinner plate with broad spatula and serve immediately.

Makes 2 servings.

Tip: Cooking fish with vermouth means no 'fishy' smell in the house.